Nitec in Western Culinary Arts

  

About this Course

Do you enjoy creating delicacies in the kitchen? Are you thrilled when others enjoy your culinary creations?  

Join this course and you will be introduced to kitchen practices and be taught to whip up a wide range of stocks, sauces, soups, and accompaniments to side dishes, as well as mouth-watering main courses. You will be trained in a Western kitchen (non-halal) where a wide range of meats (such as poultry, pork, beef, game meat, fish and seafood) and alcoholic items will be used in the cooking lessons.

This course includes a six-month industry attachment at one of the renowned restaurants and hotels that ITE partners with.

Acquire knowledge and skills which are highly relevant to the industry

  • Store raw, cooked, fresh, dry and canned food.
  • Carry out basic butchery work.     
  • Prepare raw food (mise-en-place) for cooking.
  • Prepare stocks and gravies.
  • Prepare basic sauces.
  • Prepare a range of soups.
  • Cook and present a specified range of vegetable, starch and egg dishes.
  • Cook and present a specified range of meat, poultry, fish and seafood dishes.
  • Prepare and present cold food.
  • Prepare a range of sweet and savoury desserts.
  • Handle guest enquiries on food-related concerns.

Gain valuable first-hand experience

  • Opportunity for real-work exposure through a 6-month industry attachment

MODULE OBJECTIVES

Core Modules

  • Introduction to Kitchen Practice
  • Stocks, Sauces and Soups
  • Main Course Preparation
  • Kitchen Operations
  • Food Culture and Trends
  • Accompaniments and Side Dishes
  • Cold Food and Basic Desserts
  • Interpersonal Skills for Food & Beverage Professionals
  • Industry Attachment

Life Skills Modules

  • Personal and Professional Development I & II
  • Interdisciplinary Studies I & II
  • Sport and Wellness I & II

Electives (Course Specific)

  • Introduction to Food and Beverage
  • Food and Beverage Event Coordination
  • Recipe Planning and Costing
  • Small Business Management
Electives (Inter-disciplinary)

  • Workplace First Aid and CPR
Electives (General)

  • Elementary Japanese
  • Conversational Mandarin
  • Understanding Foreign Cultures
  • Industry Attachment
  • Overseas Experiential Programme

Progression Opportunities

Nitec in Western Culinary Arts graduates with a GPA of 2.8 and above may also apply for progression to related Higher Nitec courses offered by ITE.

Nitec in Western Culinary Arts graduates with a GPA of 3.0 and above may apply for progression to Technical Diploma in Culinary Arts course conducted by ITE in collaboration Institut Paul Bocuse, France. 

Career Prospects

Nitec in Western Culinary Arts graduates are employed by establishments in restaurants and food and beverage outlets in hotels. Some of the job titles held by graduates include Chef, Assistant Chef and Commis Cook.

There are excellent opportunities for career advancement to supervisory positions and beyond. This challenge is for students to upgrade their technical skills and knowledge by taking up higher-level courses.

Entry Requirements 

To apply for the Nitec in Western Culinary Arts course, you need to have:

GCE ‘O’ level grades in any 2 subjects

Or

GCE ‘N’ level passes in English Language and 2 other subjects

*Note: Shortlisted applicants for this course must undergo pre-course interview and clear a pre-entry medical check-up .This course comprises full-time campus training and company-based training. 

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